By request, a recipe. This recipe was adapted from the buttermilk scone recipes in Once Upon a Tart
By the way~ if you are ever on Sullivan Street you should stop into this cafe, and walk the neighborhood. Joe's cheese (?) across the street makes wonderful fresh mozzarella.
Blueberry Currant Scones
Recipe makes 10 scones. Make certain you have a big enough oven rack to accommodate this, if not, make a half batch or figure out something else. Eat within two days. Store in paper bag.
4 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
20 tablespoons cold unsalted butter, cut into 1/4 inch cubes
2 large fresh eggs
3/4 cup cold buttermilk
1-1/2 teaspoon vanilla extract
1 cup blueberries
1 cup red currants
Two mixing bowls, Food processor, and Parchement paper
Start:
Wash blueberries and currants in strainer and leave on a paper towel to dry.
Position oven rack in center and preheat to 400. Line baking sheet with unbleached parchment paper
Dump dry ingredients into food processor bowl and pulse to mix.
In a bowl, whisk the eggs. Then whisk in the buttermilk and vanilla. Put aside.
Remove butter from fridge now and cut into pieces. Add to food processor and pulse for about 20 seconds until the butter is mixed into the dry ingredients and it looks like crumbs. Don’t overmix. It should be dry and crumbly.
Dump flour-butter mix into a bowl. Pour wet ingredient mix over the flour. Stir with a wooden spoon or your hands until no dry flour is visible. Don’t overmix. Stop after a minute, just mix the ingredients but don’t go crazy.
Add the berries and mix them in. Don’t smash them, just mix.
Drop the gooey blobs in 1/2 cup portions onto the parchment paper-covered baking sheet. They should be irregular shapes, not perfect balls. This makes them more fun to eat.
Bake for 20-25 minutes. Do the toothpick test to check the insides if you want. Take them out and cool on a plate or something besides the hot baking sheet so they don’t keep cooking on the bottom.
Monday, August 13, 2007
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2 comments:
Thank you Wendy - looks very clear. Can't wait to try this out. (I hope it will taste good without the use of a food processor, which I lack). xx
A pitch for Joe's Latticeria: not just fresh mozz (which is great) bt also smoked mozz, great reggiano, and terrific Sardo--a South American grating cheese that easily stands in for the parmigiano reggiano if you're looking for something a little less expensive. Great big fat green Sicilian olives, bocconcini, oh, all sorts of goodies, and lovely people to help you. Don't miss.
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